Go Back

Mini Bundt Cake with Caramel Glaze

Delicious mini bundt cakes with a rich caramel glaze, perfect for any gathering. These handheld treats combine elegant French patisserie style with a warm, comforting aroma.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Spoon and leveled
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened Room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs Room temperature
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 2 tbsp sour cream or Greek yogurt
For the Caramel Glaze
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream (warm)
  • a pinch salt
For the Vanilla Cream Topping
  • 1/2 cup heavy whipping cream (cold)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
For Garnish
  • to taste fresh strawberries For decoration
  • to taste powdered sugar for dusting
  • optional fresh mint leaves

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a mini bundt pan thoroughly.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add dry ingredients alternately with milk and sour cream. Mix until just combined.
  6. Pour batter into prepared mini bundt molds (fill about 3/4 full).
  7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Caramel Glaze
  1. In a saucepan, combine sugar and water over medium heat. Do not stir; allow sugar to melt and turn amber in color.
  2. Remove from heat and carefully whisk in butter.
  3. Slowly add warm heavy cream while stirring (mixture will bubble).
  4. Add a pinch of salt. Let cool slightly until thickened.
Vanilla Cream
  1. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Transfer to a piping bag if desired.
Assembly
  1. Spoon warm caramel glaze over the cooled bundt cake, letting it drip naturally down the sides.
  2. Pipe whipped vanilla cream on top.
  3. Garnish with fresh strawberries and mint leaves. Lightly dust with powdered sugar.

Notes

Store at room temperature for up to 24 hours in an airtight container. Refrigerate up to 3 days—bring to room temperature before serving or warm briefly. For longer life, freeze unglazed mini bundts wrapped tightly up to 1 month and glaze after thawing. Measure flour correctly to avoid density.